Grilled Steak and Blue Cheese Salad is a combination of a perfectly seasoned grilled steak, sauted onions, tomatoes, tangy homemade apple cider dressing, and blue cheese crumbles. All on a refreshing bed of romaine lettuce. This game changing salad can be on the table in less than 20 minutes.

Mmm… steak!  Whenever my husband and I go out to our favorite steakhouse, I love to enjoy a  fresh garden salad before I dive into my juicy medium rare steak!

So I thought, why not combine one of my favorite meals into one dish? Now I can have the best of both worlds, a juicy steak and a refreshing salad.

This Grilled Steak and Blue Cheese Salad is light and refreshing, yet manly enough that you can serve it for dinner without any complaints from the hubs!

Until Next time,

Carrie

Grilled Steak and Blue Cheese Salad

makes 2 servings

2 ( 8 oz.) sirlion steaks

2 tsp. kosher salt

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/4 tsp. black pepper

3 tbsp. olive oil

4 cups of  romaine lettuce, chopped

1 medium onion,sliced into rings

1/2 c. blue cheese

Apple Cider Dressing

1/2 cup brown sugar, packed

1/2 cup of salad oil

1/3 cup of apple cider vinegar

1/3 cup of ketchup

1 tbsp. Worcestershire sauce

Instructions

1. Saute the onion rings in a saute pan with the olive oil until the onions are tender and translucent.

2. Brush 1 tbsp. of olive oil onto the steak. Mix the kosher salt, garlic powder, onion powder, and black pepper in a small bowl. Press the seasoning onto the steak and let the steak rest at room temparture for 20 minutes.

3.Grill the steak on a hot grill to your personal preference. Remove the steak from the grill and cover with tin foil and let it rest for 10 minutes. Slice the steak on an angle into thin strips.

4.Place all the dressing ingredients together and whisk to combine. For two servings, divide the ingredients in half and layer the lettuce, saute onions, grilled steak strips, and blue cheese onto two plates and drizzle with the dressing. Serve immediantely.

This recipe was originally posted on June 24, 2014.

Here are a few other recipes you should try.

Grilled Honey Teriyaki Chicken

 

Grilled Lemon & Garlic Pork Chops

The Best Boneless Barbecue Ribs

 

Argentine Empanadas have always been my favorite. My mom is from Argentina and her homemade empanadas are amazing! The simple dough recipe results in a buttery, flaky crust and the beef filling is beyond delicious.

While my siblings and I were growing up, you better believe that there was never any leftovers when we had empanadas for dinner. She usually made them a couple different ways. She made a few with raisins in the meat mixture. Most of my family didn’t like the raisins so she only made a few. Then she would make some with green olives in the meat mixture and some with black olives in the meat mixture. She would bake a batch and fry a batch.

I will admit that my favorite way to eat Argentine Empanadas is fried, but they are still really good when they are baked. The great thing about this recipe is that the empanadas are not dry when they are baked. They are still juicy and flavorful with a delicious flaky crust.

This dough is so yummy and flaky. Some people get intimidated by making the dough from scratch or think that a lot of time is being saved by using the pre-made discs. I promise that making the dough is very simple and it really doesn’t take that long to make. And it tastes a hundred times better than the per-made discs.

One important trick to the perfect flaky dough is letting the dough chill in the fridge.  I have made the dough the night before.  Just keep it in the fridge until you are ready to make the empanadas.

There are many different variations for empanadas depending on where you live in Argentina. Many of the Central and South American counties make different variations of empanadas as well.  I am pretty confident in saying  that I have never had an empanada that I didn’t like. In fact, just thinking about them is making my mouth water!

With love from my kitchen to yours,

Carrie

Argentine Empanadas

Dough:

1 cup of water

3/4 cup of butter

2  3/4 cup of flour

2 tsp. of salt

1 tsp. of paprika

Instructions

1. Heat the water and butter in a saucepan over medium-high heat until butter is melted.

2. Mix flour, salt, and paprika in a large mixing bowl and make a well in the center of the flour.

3. Pour a little of the hot liquid in the well and mix. Pour the remaining liquid over the dough and mix well. Wrap the dough in plastic wrap and chill in the fridge for at least 2 hours.

Meat Filling:

1 lb. of lean ground beef

1/2 cup of green onions, chopped

1 cup of black olives or green olives, chopped

1 cup of raisins (optional)

3 hard boiled eggs, chopped

1 tsp. of salt

1 tsp. of cumin

1/2 tsp. of paprika

1/2 tsp. of garlic powder

Instructions

1. In a pan over medium-high heat, brown the ground beef.

2. Stir the remaining ingredients into the ground beef.

Empanada Assembly;

1. Remove the chilled dough from the fridge and divide evenly into 12 sections. Roll into golf sized balls.

2. Roll each dough ball into a 5 inch circle.

3. Add 2 tbsp. of meat filling into the center of each circle.

4. Fold half of the dough over the meat filling and press down the edges.

5. To seal the edges, twist a 1/2 inch section at a time of the dough and press down with your finger. Continue all the way around the empanada. You can also seal the edges by pressing a fork around the edge of the empanada.

6. Place the empanadas 1 inch apart on a baking sheet sprayed with cooking spray. Place in the fridge for 30 minutes.

Baked Empanadas:

Remove the chilled empanadas from the fridge and bake in oven at 400 degrees for 20 to 25 minutes or until the empanadas are a light golden brown.

Fried Empanadas:

Fill a deep saucepan with canola oil to a 2 1/2 inch depth. Heat the oil over medium-high until hot but not smoking. Fry the empanadas until light golden brown and crispy turning over once. Place the cooked empanadas on a paper towel lined plate to drain the oil.

* Be very careful while frying the empanadas. The oil will get very hot and can cause severe burns or even a fire. Make sure to keep children away from the stove. The oil can splatter and burn them.

The empanada dough recipe is adapted from userealbutter.com.

This recipe was originally posted on March 3, 2015.

Here are a few other recipes you might like.

 

Argentine Spinach Empanadas

 

Ham and Cheese Empanadas

Pressure Cooker Dulce De Leche

 

Easy Bacon Egg Salad Sandwich is a creamy and very flavorful sandwich. Then again, how can you go wrong with bacon? It is the perfect sandwich to serve for at your Easter brunch or Springtime picnic. It is a great way to use all the colored eggs your kids color.

With Easter quickly coming up, I have eggs on my mind. If you are like me, you are always at a loss as to what to do with all the boiled eggs after the kids are done dying them. I can only eat one plain boiled egg before I have had enough. I can’t think of a better way to use all the left over Easter eggs than with a Easy Bacon Egg Salad Sandwich!

So this year one of the things I am going to make is this Easy Bacon Egg Salad Sandwich with all the leftover eggs. My family really enjoys this recipe. Seriously, how can you go wrong with bacon and eggs together in one sandwich. It certainly sounds like heaven to me!

Before you make your hard boiled eggs, check out these amazing methods for perfect hard boiled eggs.

This recipe was originally published on March 19, 2015.

How to Make Perfect Hard Boiled Eggs

 

How to Make Perfect Hard Boiled Eggs in the Oven.

 

With love from my kitchen to yours,

Carrie

Easy Bacon Egg Salad Sandwich

9 hard boiled eggs

1/2 cup of mayonnaise

1/4 cup of garden vegetable cream cheese, softened

2 tbsp. of green onions, chopped

1/2  cup of bacon, cooked and chopped

1/4 tsp. of smoked paprika

Instructions

1. In a medium-sized bowl, cream the mayonnaise and the cream cheese together. Remove the peels from the hard boiled eggs. Remove the yolk from 4 of the eggs and mash. Stir the mashed egg yolk and the smoked paprika into the cream cheese mixture. Chop up the remaining eggs.

2. Fold the chopped eggs, green onions, and bacon into the cream cheese mixture. Chill in the fridge for up to 30 minutes before serving.

Here are a few other recipes you might enjoy.

Italian Chicken Salad Sandwich

Pressure Cooker BBQ Chicken Sandwich

The Ultimate Chicken and Everything Sandwich